Ice cream is a frozen dairy dessert obtained by freezing the ice cream mix with continuous agitation. It contains milk products, sweetening materials, stabilizers, colors, flavors, and egg products. Ice cream had its origins in Europe and was introduced later in the United States where it developed into an industry. a rich, sweet, creamy frozen food made from variously flavored cream and milk products churned or stirred to a smooth consistency during the freezing process and often containing gelatin, eggs, fruits, nuts, etc.

Commercial ice cream is made with six steps: Milk, cream, milk solids, sugars, modifying agents and flavourings are blended together in stainless steel vats. The mix is homogenised to create a consistent texture. The mix is pasteurised by heating at 82-85°C for 15 seconds then cooled to destroy bacteria. Eating ice cream is a pleasure enjoyed by young and old alike. It’s cold and creamy texture brings us to our happy place with the very first bite. Next time you are feeling blue, turn to a single serving of the good stuff and be on your way to feeling better in no time.

A solid consisting of frozen water. Ice forms at or below a temperature of 0°C (32°F). Ice expands during the process of freezing, with the result that its density is lower than that of water. A solid form of a substance, especially of a substance that is a liquid or a gas at room temperature at sea level on Earth. Ice cream tastes good because it contains a good amount of fat and flavourings. Fat on its own tastes pretty bland and rotten, but fats actually help to carry flavour molecules: So the chemicals that make the taste of vanilla, chocolate or strawberry dissolve best in fats. A big reason why ice cream tastes so good is because of its high fat content. Unless it is labeled as light, low-fat or non-fat, ice cream must contain at least 10% fat, and this fat must come from milk.